- 3 eggs, separated
- 1/4 cup cold water
- 2/3 cup sugar
- 1 teaspoon imitation rum flavoring (optional)
- 1/4 teaspoon salt
- 2 cups milk
- 2 bananas, sliced (quarter inch slices)
- 1 envelope (l tbs) unflavored gelatin
- 1 baked 10-inch pastry shell
- Nutmeg
Beat egg yolks slightly in top of double boiler. Add 1/3 cup sugar, salt, and milk. Cook and stir over boiling water until mixture coats a silver spoon.
Sprinkle gelatin over cold water and allow to soften. Add to hot custard and stir until dissolved. Chill in refrigerator until slightly thickened.
Beat egg whites until frothy. Add remaining 1/3 cup sugar and continue beating until stiff. Fold into custard mixture. Add flavoring.
Arrange banana slices in pastry shell. Pour filling over bananas. Sprinkle nutmeg over top. Chill in refrigerator at least 2 hours. Serve chilled. Keep unserved portion in refrigerator.
Yield: 8